Ricotta pasta pots

Ricotta pasta pots

About this recipe:A quick and easy adaptation of a non-vegetarian recipe. And it's still flavoursome! If you can't get chopped tinned tomatoes with garlic and onion - look for a chunky pasta sauce for a substitute OR add your own fresh onion & garlic.

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Ingredients
Serves: 4

200g of pasta - macaroni or small spiral work best

200g tinned tomatoes with garlic and onion

400g ricotta cheese

4 tbsp grated Parmesan cheese

4 ramekin dishes

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MethodPrep:5min › Cook:20min › Ready in:25min

Preheat the oven to 180 C / Gas 4. Cook pasta according to packet instructions until al-dente then drain;

Combine the ricotta & Parmesan cheese with the pasta and mix.

Lightly grease the ramekins and make a bottom layer with the pasta mix (approx 1/3 of the depth of ramekin). Pat firmly down with a spoon. Add a layer of the tinned tomatoes to each ramekin. Make a final top layer of in each ramekin using the pasta mix patting gently down again. Place in oven for 10-15 minutes or until heated through.

Run a knife around the edges and turn upside down on a plate to serve.